Candy Cap Cookies
From Loni Ronnebaum, Fungi Perfecti Retail Office Manager.
A classic shortbread cookie recipe, with Candy Cap mushrooms added to give an extra, maple-syrup flavor and aroma.
- 1 cup sugar
- 2 cups soft butter
- 4 cups flour
- ¼ cup chopped dried Candy Cap mushrooms
- 2 tsp vanilla or almond extract (optional)
- ¼ cup cooked bacon (optional)
On medium-low heat, saute mushrooms in butter for a few minutes. Or, alternately, add mushrooms to the bacon towards the end of cooking, after draining fat.
Mix sugar, butter, flour in large bowl or mixer.
Add Candy Caps and bacon (optional) and extracts.
Refrigerate dough for at least 20 minutes.
Bake for 10+ min @ 350 °F. until golden on top.
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